This easy standing rib roast is perfect for impressing your guests. It’s tender, juicy, and full of rich flavor, making it a popular choice for special occasions!
I love making this roast because it makes me feel like a chef! Just sprinkle some seasoning, pop it in the oven, and let it do its magic. Trust me, the delicious smell will have everyone coming back for seconds!
Key Ingredients & Substitutions
Standing Rib Roast: This is the star of the show, known for its rich flavor and tenderness. If you can’t find a standing rib roast, a prime rib or a different cut like a ribeye roast could work, just adjust the cooking time.
Kosher Salt: It’s great for seasoning as it draws out moisture. If you’re out of kosher salt, sea salt or table salt can work, but use less since those are finer and more concentrated.
Fresh Herbs: Fresh rosemary and thyme add so much flavor! If fresh isn’t available, dried herbs work as substitutes. Just use about a third of the amount, as dried herbs are stronger.
Garlic and Onion Powder: Both powders give a lovely depth of flavor. If you’re out of these, you can use on-the-go solutions like fresh minced garlic or onion, though the cooking times might vary.
Beef Broth: For the pan sauce, beef broth is the base. If you prefer a lighter taste, vegetable broth can be a good alternative, or make your own broth if time allows!
How Do I Ensure a Juicy and Perfectly Cooked Roast?
Getting a great roast requires attention to detail. To start, let the roast sit out of the fridge to reach room temperature before cooking. This helps it cook evenly.
- Preheat your oven properly to get that crusty exterior.
- Once you put the roast in, keep an eye on the internal temperature with a meat thermometer for desired doneness.
- After roasting, resting the meat is crucial. This step allows the juices to redistribute, which keeps your roast juicy on the plate.
How to Make an Easy Standing Rib Roast
Ingredients You’ll Need:
- 1 (4-6 pound) standing rib roast
- 2 tablespoons kosher salt
- 1 tablespoon black pepper
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon fresh rosemary, chopped (or 1 teaspoon dried)
- 1 tablespoon fresh thyme, chopped (or 1 teaspoon dried)
- 2 tablespoons olive oil
- 1 cup beef broth (for pan sauce)
How Much Time Will You Need?
This recipe takes about 15 minutes of prep time, plus 1.5 to 2.5 hours for cooking, and an additional 30 minutes for resting. Total time is about 2 to 3 hours depending on your roast size and desired doneness. Plan ahead and enjoy the aroma of roasting meat!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 450°F (232°C). This high temperature helps to create a nice crust on the roast.
2. Prepare the Roast:
Take the standing rib roast out of the fridge and let it sit at room temperature for about 1 hour before cooking. This helps the roast cook evenly throughout.
3. Season the Roast:
In a small bowl, combine the kosher salt, black pepper, garlic powder, onion powder, rosemary, thyme, and olive oil to make a seasoning paste. Rub this mixture generously all over the roast, covering every part to add flavor.
4. Cooking the Roast:
Place the seasoned rib roast bone-side down in a roasting pan. Put it in the preheated oven for 15 minutes to secure a beautiful crust. Then, reduce the oven temperature to 325°F (163°C). Continue roasting until the internal temperature reaches your desired doneness: about 120°F (49°C) for rare, 130°F (54°C) for medium-rare, or 140°F (60°C) for medium. This part will take about 1.5 to 2.5 hours depending on the size of your roast.
5. Rest the Roast:
Once the roast reaches your desired temperature, take it out of the oven and tent it loosely with aluminum foil. Let it rest for at least 20-30 minutes. This step is important as it allows the juices to redistribute throughout the meat.
6. Make the Pan Sauce:
While the roast is resting, pour off any excess fat from the roasting pan and place it on the stovetop over medium heat. Add the beef broth, scraping up any browned bits stuck to the bottom – this adds great flavor! Bring the mixture to a simmer and cook until it thickens slightly. You can strain this sauce if you prefer a smoother texture.
7. Carve and Serve:
Finally, slice the standing rib roast against the grain into thick, juicy slices. Serve it up with the delicious pan sauce drizzled over the top. Enjoy your perfectly cooked standing rib roast with good company!
Can I Use a Different Cut of Beef for This Recipe?
Yes, you can substitute the standing rib roast with other cuts like prime rib, beef tenderloin, or even a chuck roast. Just keep in mind that different cuts may require different cooking times and temperatures for optimal doneness.
What Should I Do if My Roast Is Still Rare After the Cooking Time?
If the roast isn’t as done as you like after the initial cooking time, simply return it to the oven and continue roasting, checking the temperature every 15-20 minutes. This gradual approach helps ensure the meat cooks evenly without drying out.
Can I Prepare the Seasoning Mix Ahead of Time?
Absolutely! You can mix the seasoning in advance and store it in an airtight container for up to a week. Just be sure to let it come to room temperature before applying it to the roast for maximum flavor absorption.
How Should I Store Leftover Rib Roast?
Store leftover rib roast in an airtight container in the refrigerator for up to 3-4 days. To reheat, slice it and place the meat in a skillet over low heat, adding a splash of beef broth to keep it moist. You can also warm it in the microwave, covered to trap steam, but be careful not to overcook it!
